MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gwyneth Paltrow's Corn Vichyssoise
Categories: Vegetables, Potatoes, Dairy, Citrus
Yield: 4 Servings

2 tb Extra-virgin olive oil
2 md Leeks; white & light-green
- parts only, coarse chopped
5 Ears shucked corn; kernels
- cut from cobs, cobs
- reserved
1 c Coarse-chopped peeled potato
4 c Good-quality vegetable stock
Salt & fresh ground pepper
1 tb Fresh lemon juice
1/4 c Creme fraiche or sour cream
1 tb Fine chopped fresh chives

Heat oil in a large heavy pot over medium heat. Add
leeks and cook, stirring occasionally, until they begin
to soften, about 5 minutes. Add corn kernels, reserved
cobs, potato, and stock. Season lightly with salt and
pepper. Increase heat to high and bring soup to a boil.
Reduce heat to simmer, cover with lid slightly ajar, and
cook until the vegetables are very soft, about 35
minutes.

Discard corn cobs; let soup cool slightly. Working in
batches, pur|-e soup in a blender until very smooth. Set
a fine-mesh strainer over a large bowl; strain,
discarding solids. Chill soup until cold. If too thick,
thin with water by 1/4-cupfuls. Stir in lemon juice, and
season with salt and pepper. Spoon a dollop of cr|?me
fra|<che atop each serving and sprinkle with chives.

By Gwyneth Paltrow

RECIPE FROM: https://www.bonappetit.com

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